put a spoonful of this into each. Put into the oven till
they get golden brown, and then put in the syrup for
half-an-hour ; (water added to the sugar to make a
thick syrup).
Cabellos de Angel. (Angel's Hair.)
Cut a ripe melon into very fine strips about the thick-
ness of thick whipcord, then place them in a dish, and
pour over some honey.
46
VII.— ARMENIA
Menu
Pirindj Tchorbassi
(Rice Soup)
Kuzi Rostossi
(Roast Lamb)
Baklava
(Pastry with Honey)
Elma Composto
(Stewed Apples)
Hind Taouk Rostossi
(Roast Turkey)
Bamia Haiwa
(Stewed Okras) (Stewed Quinces)
Yalandji Dolma
(Rice Timbales)
Adjem Kiftassi Kimali Beurek
{Mutton Croquettes) (Rissoles of Chicken)
Sudlash Khoshab
(Rice Pudding) (Stewed Raisins)
Peinir
(Bread and Cheese)
Fakihat
(Fruit)
47
BANQUETS OF THE NATIONS
Pirindj Tchorbassi. (Rice Soup.)
Prepare two quarts of good mutton stock ; melt in
an enamelled pan two ounces of butter, then put in one
small cucumber, peeled and finely sliced, one large
stock of lettuce, or two small ones, finely shred ; cook
for ten minutes, being careful to keep them from brown-
ing. Mix one tablespoonful of flour with a little of the
stock, add to the vegetables, then all the stock, with the
addition of four cupfuls of boiled rice✪ Pirindj Tchorbassi, and simmer all
together for fifteen minutes.
Kuzi Rostossi. (Roast Lamb.)
If you cannot get a whole young lamb, take a fore-
quarter ; take out first, all the ribs, then the breast-bone ;
slit up and take out the shoulder-blade, then the shank-
bone to the first joint. Make a good stuffing of boiled
rice and the minced liver. Season with chopped onions,
pepper and salt ; stuff the shoulder well, and sew up so
that stuffing may not escape. Roast about an hour and
a half, basting it well with some melted butter and its
own dripping. Serve with bread.
Baklava. (Pastry with honey.)
Take six ounces of wheat flour and fry in six ounces
of butter. Then make a syrup of six ounces of sugar
and put fifteen grains of essence of lemon in it. When
it becomes very thick, spread it on a big plate, and when
cold make a hollow in it and put the fried flour therein,
48
ARMENIA
also the butter. Grease your hands and spread the
whole over a big plate. When the plate is all covered,
wrap it together, and pull it with both hands into thin
threads, and then roll the threads into rolls two fingers
in thickness, and one in length. Place them in the
oven to brown, and pour over hot melted honey.
Elma Composto. (Stewed Apples.)
Pare and core half a dozen medium - sized apples.
Sprinkle well, and fill up the hole with sugar. Put in
a closed jar with a little water, and put in a hot oven
for half an hour. Serve with syrup.
Hind Taouk Rostossi. (Roast Turkey.)
Page 29 · 9 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
put a spoonful of this into each. Put into the oven till they get golden brown, and then put in the syrup for half-an-hour ; (water added to the sugar to make a thick syrup).
Cabellos de Angel. (Angel's Hair.)
Cut a ripe melon into very fine strips about the thickness of thick whipcord, then place them in a dish, and pour over some honey.
VII.— ARMENIA
Menu
Pirindj Tchorbassi
(Rice Soup)
Kuzi Rostossi (Roast Lamb)
Baklava (Pastry with Honey)
Elma Composto (Stewed Apples)
Hind Taouk Rostossi
(Roast Turkey)
Bamia Haiwa
(Stewed Okras) (Stewed Quinces)
Yalandji Dolma (Rice Timbales)
Adjem Kiftassi Kimali Beurek
{Mutton Croquettes) (Rissoles of Chicken)
Sudlash Khoshab
(Rice Pudding) (Stewed Raisins)
Peinir (Bread and Cheese)
Fakihat
(Fruit)
Pirindj Tchorbassi. (Rice Soup.)
Prepare two quarts of good mutton stock ; melt in an enamelled pan two ounces of butter, then put in one small cucumber, peeled and finely sliced, one large stock of lettuce, or two small ones, finely shred ; cook for ten minutes, being careful to keep them from browning. Mix one tablespoonful of flour with a little of the stock, add to the vegetables, then all the stock, with the addition of four cupfuls of boiled rice, and simmer all together for fifteen minutes.
Kuzi Rostossi. (Roast Lamb.)
If you cannot get a whole young lamb, take a forequarter ; take out first, all the ribs, then the breast-bone ; slit up and take out the shoulder-blade, then the shankbone to the first joint. Make a good stuffing of boiled rice and the minced liver. Season with chopped onions, pepper and salt ; stuff the shoulder well, and sew up so that stuffing may not escape. Roast about an hour and a half, basting it well with some melted butter and its own dripping. Serve with bread.
Baklava. (Pastry with honey.)
Take six ounces of wheat flour and fry in six ounces of butter. Then make a syrup of six ounces of sugar and put fifteen grains of essence of lemon in it. When it becomes very thick, spread it on a big plate, and when cold make a hollow in it and put the fried flour therein,
ARMENIA
also the butter. Grease your hands and spread the whole over a big plate. When the plate is all covered, wrap it together, and pull it with both hands into thin threads, and then roll the threads into rolls two fingers in thickness, and one in length. Place them in the oven to brown, and pour over hot melted honey.
Elma Composto. (Stewed Apples.)
Pare and core half a dozen medium - sized apples. Sprinkle well, and fill up the hole with sugar. Put in a closed jar with a little water, and put in a hot oven for half an hour. Serve with syrup.
Hind Taouk Rostossi. (Roast Turkey.)
Records on this page
Pirindj TchorbassiKuzi RostossiBaklavaElma CompostoHind Taouk RostossiBamiaHaiwaYalandji DolmaAdjem Kiftassi